Happy Easter from Food Flippers

Food Flippers at Easter 2016

As mentioned in Wednesday’s blog, we are taking the day off to celebrate Easter and spend time with Cas’ brother and his wife visiting from Arizona.  We wanted to take a minute to wish all our Christian friends a blessed Easter Sunday and all our Jewish friends a good Passover.  Make today count whether you spend it at church or temple or simply gathered with friends and family.


When I think of Easter I always remember our home full of laughter, good food being prepared by my darling mother and the excitement of a new Easter dress and a basket left by the Easter Bunny.  I was a bit spoiled in that the Easter Bunny usually left TWO baskets for me; one at our house and one across the yard at my grandmother’s house.  It was like Christmas but at Easter time instead.  Score.


I also think of Mom’s luscious Pineapple Coconut Cake as it was always on the dessert table for Easter.  It was our very first Food Flippers Blog back in October of last year and it was also the recipe recently chosen for inclusion in a cookbook from bloggers from around the world! Our friend, Chef Anthony Marzetti, approached us about including it in his latest cookbook entitled, Recipes Around the World/ A Socially Delicious Experience.  We are so honored to have this family treasure included and half of the profits for this will be donated to St. Jude Children’s Hospital in Memphis.


We thought we’d share the recipe again for any new readers.  You can read about the story and history of this cake if you go to October 2017 in our Archive section on the blog.  It debuted on October 3.  Enjoy your day and we’ll be back “flipping” next week.


The Recipe:

Yellow Layer Cake


1 c unsalted butter

2 c sugar

3 eggs

3 c sifted plain flour

1 T baking powder

1 ¼ c milk

1 t vanilla



  1. Cream butter then gradually add sugar, beating well.
  2. Add eggs, beating well after each addition; this mix should be fluffy yellow.
  3. In another bowl, combine the flour and baking powder. Then add the mix to the butter/sugar mixture alternating with milk, beginning and ending with the flour mix.  Mix well.
  4. Stir in vanilla.
  5. Pour batter evenly in 3 greased/floured 9’ cake tins.
  6. Bake at 350 degrees for 20 minutes or until toothpick inserted in the center comes out clean. (Note – remember my trick here).
  7. Cool in pan for 10 minutes then remove and cool completely on wire racks.

Pineapple Filling


1 small can crushed pineapple

1 c orange juice

½ c sugar

1-2 T cornstarch (more if you do not feel it’s thickening enough)

At end 1 pat butter



  1. Place pineapple, sugar in sauce pan.
  2. Mix cornstarch into orange juice until all lumps are gone. Add to pineapple and sugar.
  3. Cook on medium heat, stirring constantly until filling begins to thicken. Will take around 10-12 minutes.
  4. Once filling is to the thickened consistency you like, remove from heat and add 1 pat of butter. (This gives the filling a velvety finish.) Set aside to cool.  Reserve about 1/3 c to spread in a circle on the top of the cake for decoration. (optional)
  5. Once cake layers and filling are completely cooled, spread filling between the layers with the top tier also covered. Just the tops – not the sides.


The Frosting:

Italian Meringue


1 ½ c sugar

½ t cream of tartar

1/8 t salt

½ c hot water

4 egg whites

1 t vanilla



  1. Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat without stirring allowing it to come to a boil.  Once boiling, begin scooping the liquid using a stainless-steel spoon, watching as it pours off the edge of the spoon. Repeat this every 30 seconds or so.  It will take boiling the mixture around 7-9 minutes before it will “spin a thread”.  As the mixture boils and you watch the liquid fall from the spoon, you will begin to see it spin a string of liquid.  Around minute 7 it will look like a thread.  The minute you see the thread spin, remove from heat.
  2. Beat the egg whites until soft peaks form. Continue beating and slowly begin to pour the syrup mixture into the egg whites turning up the beating speed.  Once all syrup is in, add vanilla.  Continue beating until stiff peaks form.  It will be very thick almost like melted marshmallow.
  3. Spread frosting over tops and sides of cake.
  4. Sprinkle with coconut on tops and sides.
  5. If you reserved the 1/3 c. pineapple filling, spread in ring on the top for decoration.


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